Description

This creamy roasted garlic butternut squash pasta is a comforting and flavorful dish that combines tender roasted squash and garlic with fresh herbs and savory cheeses. The addition of crisp prosciutto adds a delightful texture contrast, while the brown butter sage sauce enhances the creamy puree, making it a perfect fall-inspired meal.

Ingredients

Scale

Roasted Vegetables and Prosciutto

1 tablespoon extra virgin olive oil
2 cups cubed butternut squash
6–10 cloves garlic
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh rosemary (divided)
Crushed red pepper flakes, pinch
Kosher salt, pinch
Black pepper, pinch
8 slices prosciutto

Sauce and Pasta

1/2 cup ricotta cheese
1 pound long or short cut pasta
2 tablespoons salted butter
1 tablespoon fresh chopped sage
1/2 cup shredded gouda cheese
1/3 cup grated parmesan cheese

Instructions

Preheat and Prepare Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, toss together the olive oil, cubed butternut squash, garlic cloves, thyme leaves, 1 tablespoon of the rosemary, and a pinch each of crushed red pepper flakes, kosher salt, and black pepper. Arrange the prosciutto slices around the squash mixture.
Roast Vegetables and Prosciutto: Bake in the preheated oven for 20 minutes, then check the prosciutto’s crispness. Continue baking for an additional 10-15 minutes or until the butternut squash is tender and prosciutto is nicely crisped.
Make Butternut Squash Puree: Transfer the roasted butternut squash and garlic to a food processor. Add the ricotta cheese and puree until smooth. Season with salt and pepper to taste.
Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain the pasta well.
Prepare Brown Butter Sage Sauce: In a large skillet, melt together the salted butter, fresh chopped sage, and the remaining 1 tablespoon of rosemary over medium heat. Cook until the butter begins to brown and develop a nutty aroma. Add the butternut squash puree and 1/2 cup of the reserved pasta water, stirring until smooth and combined. Stir in the shredded gouda and grated parmesan cheese, allowing them to melt into the sauce.
Toss Pasta with Sauce: Add the cooked pasta to the skillet with the sauce and toss thoroughly to coat. If the sauce is too thick, thin it with a little of the reserved pasta cooking water until desired consistency is reached.
Serve: Divide the pasta between serving plates, topping each portion with additional parmesan cheese and the crispy prosciutto slices. Twirl the pasta for a beautiful presentation. Serve immediately and enjoy!

Notes

To ensure even cooking, cut the butternut squash into uniform cubes.
If you prefer a vegetarian version, omit the prosciutto and consider adding toasted nuts for crunch.
The amount of roasted garlic can be adjusted based on your preference for garlic intensity.
Reserve pasta water is key to adjusting the sauce consistency; add gradually.
Use fresh herbs for the best flavor, but dried can be substituted if necessary—use about one-third of the fresh amount.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting
Cuisine: Italian

Keywords: butternut squash pasta, roasted garlic pasta, creamy pasta recipe, fall pasta recipe, prosciutto pasta, sage brown butter sauce